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Herby Potatoes with Sour Cream


  • 2 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 pounds small red, purple and yellow potatoes, halved
  • 3/4 cup sour cream
  • 2 tablespoons minced fresh chives


  • 1. In a large bowl, combine the first nine ingredients. Add potatoes; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 375° for 35-40 minutes or until tender, stirring occasionally.
  • 2. In a small bowl, combine sour cream and chives; serve with potatoes.

Nutrition Facts

2/3 cup potatoes with 2 tablespoons sour cream mixture: 219 calories, 14g fat (7g saturated fat), 30mg cholesterol, 202mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 3g protein.


Average Rating:
  • MMMMMJames
    Oct 8, 2017

    Now, I’m sure it’s much better if using fresh herbs. Still not bad.

  • pajamaangel
    Jun 15, 2017

    The fresh herbs are the star of this dish! Loved them

  • Brossi
    Mar 25, 2016

    Nice flavour. Doubled potatoes but kept herb amounts the same. Was a perfect balance. Also added some sweet potato chunks. Looked lovely and colourful. Whole family enjoyed this. Thanks for a great recipe.

  • justmbeth
    Mar 9, 2016

    Totally awesome! It was declared a new family favorite. I used all fresh herbs, which may be hard to beat with dried on this one. The light crisp they received in the oven was hard to beat. I could only find yellow and red purple...maybe next time.

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